Red Lentil Pasta with Lemon Pesto
Red Lentil Pasta with Lemon Pesto



A protein-packed Gluten Free pasta dish made with red lentil pasta and tossed with a delicious lemon pesto, spring peas and goat cheese.
Recipe by Jillian Fenton of Simple Sassy Scrumptious
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Ingredients and Method
Ingredients
- 1 Package Veggie Pasta
- 2 tbsp Lemon Pesto
- 3 ounces Sugar Snap Peas Shelled
- 2 ounces Goat cheese Crumbled
Method
- Cook Veggie Pasta according to directions on package, about 4-6 minutes in boiling and salted water.
- While the Pasta is cooking, shell the peas.
- Drain pasta reserving ¼ cup of the pasta water. Toss with the Pesto Al Limone and slowly add reserved cooking water until you get to a sauce consistency you like.
- Fold in shelled sugar snap peas and goat cheese.
- Spoon pasta mixture into serving bowls and top with additional shelled peas and goat cheese crumbles.
- Enjoy!
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